The best meat for burgers is 80/20 ground chuck. It has the right balance of lean meat and fat, so the burgers stay juicy, flavorful, and tender without being overly greasy.
You do not need Wagyu, ribeye, short rib, or an expensive butcher blend to make a great burger. A burger is not a steak. The cut matters, but the fat percentage matters more.
If you are standing at the grocery store wondering what ground beef to buy, look for 80% lean / 20% fat ground chuck. That is the best all-purpose choice for homemade burgers, whether you are making Juicy Grilled Hamburgers, cooking Burgers In A Skillet, using a griddle, or making frozen patties in the air fryer.
Table of Contents
- At a Glance
- Bri’s Bottom Line
- Best Ground Beef for Burgers
- Best Fat Percentage for Burgers
- Bri’s Bottom Line
- Ground Beef vs Ground Chuck
- Best Meat for Burgers on the Grill
- Bri’s Bottom Line
- Best Ground Beef for Smash Burgers
- Bri’s Bottom Line
- Best Burger Meat Blend
- Bri’s Bottom Line
- Are Expensive Burger Blends Worth It?
- Bri’s Bottom Line
- Best Cuts of Beef for Burgers
- Should You Grind Burger Meat at Home?
- Bri’s Bottom Line
- Why Chicken and Turkey Burgers Do Not Taste Like Beef Burgers
- Bri’s Bottom Line
- Best Store-Bought Burger Patties
- Bri’s Bottom Line
- Meat to Avoid for Burgers
- FAQs
- Final Thoughts
- More Recipes For Burger Night
At a Glance
| Burger Type | Best Meat |
|---|---|
| Classic Burgers | 80/20 ground chuck |
| Grilled Burgers | 80/20 or 85/15 ground chuck |
| Smash Burgers | 80/20 or 75/25 ground chuck |
| Leaner Burgers | 85/15 ground beef |
| Avoid | 90/10 or extra-lean beef |
Bri’s Bottom Line
For most homemade burgers, 80/20 ground chuck is the best choice. Fat content matters more than fancy cuts.
Best Ground Beef for Burgers
The best ground beef for burgers is 80/20 ground chuck.
The 80% lean meat gives the burger structure and beefy flavor, while the 20% fat keeps it juicy. When burgers cook, some of that fat renders out. If the meat is too lean, there is not enough fat to keep the burger moist, especially if you cook it to a safe internal temperature.
Ground chuck is usually a better choice than ground sirloin or ground round because chuck naturally has more fat and flavor. Sirloin and round can sound more premium, but they are usually leaner and can dry out more easily.
For a simple homemade burger, use 80/20 ground chuck in these Easy Stovetop Burger Patties.
Bri’s Bottom Line: If you are choosing between expensive lean beef and basic 80/20 ground chuck, choose the chuck every time.
Best Fat Percentage for Burgers
The best fat percentage for burgers is usually 80/20, meaning 80% lean beef and 20% fat.
Here is how the most common ratios compare:
| Fat Ratio | Best For | Notes |
|---|---|---|
| 75/25 | Smash burgers | Very juicy with crisp edges |
| 80/20 | Classic burgers | Best all-purpose choice |
| 85/15 | Grilled or lighter burgers | Less juicy, but still works |
| 90/10 | Tacos, pasta, meal prep | Too lean for most burgers |
For classic burgers, 80/20 is the sweet spot. It gives you enough fat for flavor and moisture without making the burger feel heavy or greasy.
I usually avoid 90/10 or extra-lean ground beef for burgers. It can work in recipes where there is sauce, broth, or extra moisture, but it is not my first choice for a juicy burger patty.
Bri’s Bottom Line
The biggest mistake people make is buying meat that sounds premium but is actually too lean for burgers.
Ground Beef vs Ground Chuck
Ground beef can come from different cuts of beef and may have different fat percentages. Ground chuck comes from the chuck, or shoulder area, of the cow.
For burgers, ground chuck is usually the better choice because it has a rich beefy flavor and enough fat to stay juicy.
Look for one of these labels:
- 80/20 ground chuck: Best overall.
- 80/20 ground beef: Still a great option.
- 85/15 ground beef: Good if you want something a little leaner.
- 90/10 ground sirloin: Usually too lean for burgers.
If the package only says “ground beef,” check the lean-to-fat ratio. The percentage matters more than the label.
Best Meat for Burgers on the Grill
The best meat for grilled burgers is 80/20 ground chuck. The fat helps the burgers stay juicy over direct heat and gives them that classic grilled burger flavor.
If you are worried about flare-ups, 85/15 can work too. It has a little less fat, so it may drip less on the grill, but the burgers will not be quite as juicy.
For step-by-step grilling instructions, see my guide to Making Burgers On The Grill.
Bri’s Bottom Line
A little dripping fat is part of what makes grilled burgers taste good. Just do not press the patties into the grill grates or you will squeeze out the juices.
Best Ground Beef for Smash Burgers
The best ground beef for smash burgers is 80/20 ground chuck. You can also use 75/25 if you want extra crispy edges.
Smash burgers are thin and cook quickly on a hot griddle or skillet. The fat helps the meat brown, crisp, and stay juicy. Lean beef does not work as well because it can dry out before the edges get deeply browned.
For the best smash burgers, loosely form the beef into balls, place them on a hot surface, and smash them once. Do not overwork the meat before cooking. Season the outside right before cooking with a simple Burger Seasoning so the beef stays tender and flavorful.
Bri’s Bottom Line
Smash burgers are not the time for lean beef. You want enough fat to get those crispy, lacy edges.
Best Burger Meat Blend
The best burger meat blend for most home cooks is still simple: 100% 80/20 ground chuck.
If you want a more steakhouse-style burger, you can try a blend, but it is optional. A burger blend can add deeper beef flavor or a richer texture, but it is not required for a great burger.
Good burger blends include:
| Blend | Best For |
|---|---|
| Chuck only | Best everyday burger |
| Chuck + brisket | Rich, beefy flavor |
| Chuck + short rib | Juicy, special occasion burgers |
| Chuck + sirloin | Beefier flavor, slightly leaner |
| Chuck + bacon | Extra smoky, salty flavor |
The key is making sure the final blend still has enough fat. A fancy blend that is too lean will not taste as juicy as basic 80/20 chuck.
Bri’s Bottom Line
Burger blends are fun, but they are not magic. If the final grind does not have enough fat, the burger can still turn out dry.
Are Expensive Burger Blends Worth It?
Usually, no.
In my opinion, splurging on expensive burger meat is not worth it for most homemade burgers. Once you add cheese, sauce, toppings, and a bun, the difference between a great 80/20 ground chuck burger and a pricey custom blend is much less noticeable.
Where the difference is noticeable is the fat content. A juicy 80/20 burger will usually taste better than an expensive lean burger.
Splurge if you want to try a butcher blend for fun or you are making burgers for a special occasion. Otherwise, keep it simple and spend the extra money on good Burger Buns, cheese, Burger Sauce, and Toppings.
Bri’s Bottom Line
A good burger should taste beefy, juicy, and well seasoned. It does not need to taste expensive.
Best Cuts of Beef for Burgers
If you are buying ground beef, you do not need to overthink the cut. But if you are asking a butcher for a custom grind or grinding meat at home, these are the best cuts to know.
Chuck
Chuck is the best all-purpose cut for burgers. It has great beefy flavor and enough fat to stay juicy. This is why 80/20 ground chuck is my top choice.
Brisket
Brisket has a rich, beefy flavor and works well in a blend. It can be expensive, so I would mix it with chuck instead of using it on its own.
Short Rib
Short rib is rich, fatty, and flavorful. It makes a delicious burger blend, but it is usually more of a splurge.
Sirloin
Sirloin has a beefy flavor, but it is leaner. It is best blended with chuck, not used by itself for burgers.
Round
Round is usually too lean for burgers. Save it for recipes where you are adding sauce or other moisture.
Should You Grind Burger Meat at Home?
You can grind burger meat at home, but most people do not need to.
Grinding your own beef gives you control over the cuts, fat ratio, and texture. It can make a great burger, especially if you like experimenting with different blends. But it also takes extra equipment, extra cleanup, and careful food safety.
For most home cooks, buying 80/20 ground chuck is easier and still makes a great burger.
If you want a fresher grind without doing it yourself, ask your butcher if they can grind chuck for you. Just make sure the final blend has enough fat.
Bri’s Bottom Line
Grinding meat at home is fun if you are really into burgers, but it is not necessary. A package of 80/20 ground chuck will get you most of the way there.
Why Chicken and Turkey Burgers Do Not Taste Like Beef Burgers
Chicken and turkey burgers can be delicious, but they do not taste the same as beef burgers because they are usually leaner and milder.
Beef has more natural fat and a deeper flavor. That fat helps the burger brown, stay juicy, and taste rich. Ground turkey and ground chicken need more help because they do not bring as much flavor on their own.
For better turkey or chicken burgers, add moisture and flavor with ingredients like:
- Grated onion
- Garlic
- Worcestershire sauce
- Mayo
- Olive oil
- Cheese
- Breadcrumbs
- Fresh herbs
- Bold seasonings
- A flavorful sauce
Ground poultry also needs to be cooked to 165°F, so it can dry out more easily if there is not enough moisture added.
If you want a non-beef burger that still has tons of flavor, try these Asian Salmon Burgers.
Bri’s Bottom Line
Turkey and chicken burgers can be good, but they need help. Beef brings its own flavor, fat, and browning power.
Best Store-Bought Burger Patties
Fresh 80/20 ground chuck is my first choice, but store-bought patties are convenient when you need a quick dinner, are grilling for a crowd, or want something easy to keep in the freezer.
When buying store-bought burger patties, look for:
- 80/20 or close to it
- Minimal fillers
- Good beefy flavor
- Patties that are not overly compressed
- Raw patties instead of fully cooked patties, if you want the best texture
A few popular options to look for are:
| Store-Bought Patty | Best For |
|---|---|
| Schweid & Sons Butcher’s Blend | Premium store-bought option |
| Aldi Cattlemen’s Ranch Black Angus Burgers | Budget-friendly frozen option |
| Kirkland Signature Beef Patties | Feeding a crowd |
| BUBBA Burger Original or Angus | Easy-to-find freezer option |
I would not make store-bought patties your first choice if you are going for the best homemade burger, but they are absolutely fine for convenience. Just season them well, cook them hot, and avoid pressing all of the juices out while they cook.
For a very hands-off option, you can also cook Frozen Burger Patties In The Air Fryer.
Bri’s Bottom Line
Store-bought patties are fine for convenience, but fresh 80/20 ground chuck is still my first choice when I want the best homemade burger.
Meat to Avoid for Burgers
Not all ground meat works well for burgers. Avoid these if your goal is a juicy, classic burger:
- 90/10 ground beef: Usually too lean.
- Ground sirloin on its own: Beefy, but often too dry.
- Ground round: Leaner and less flavorful.
- Extra-lean turkey or chicken: Needs added moisture.
- Overly packed pre-formed patties: Can have a dense texture.
- Meat with lots of fillers: Usually less beefy and less juicy.
Lean meat is not bad. It just is not the best choice for classic burgers.
FAQs
The best meat for burgers is 80/20 ground chuck. It has enough fat to keep the burgers juicy and flavorful without making them overly greasy.
80/20 is better for classic juicy burgers. 85/15 works if you want a slightly leaner burger or are worried about flare-ups on the grill, but it will not be quite as juicy.
Usually, yes. Ground chuck has great beefy flavor and a good amount of fat, which makes it ideal for burgers. If you use regular ground beef, look for 80/20.
You can, but it is not ideal. 90/10 ground beef is very lean, so the burgers can turn out dry. It is better for tacos, pasta sauce, casseroles, or meal prep bowls.
Not usually. Wagyu burgers can be delicious, but they are expensive and not necessary for a great homemade burger. For most people, 80/20 ground chuck is a better value.
Ground turkey and chicken are usually leaner and milder than ground beef. They need added moisture and flavor, like grated onion, mayo, olive oil, cheese, herbs, or sauce.
Plan on 4-6 ounces of meat per burger. Use 4 ounces for thinner burgers or smash burgers and 6 ounces for thicker patties.
Final Thoughts
The best meat for burgers is simple: 80/20 ground chuck. It has enough fat to keep the burgers juicy and flavorful, but it is still easy to find and affordable.
You can experiment with brisket, short rib, Wagyu, or custom burger blends, but you do not need to splurge to make a great burger. For most homemade burgers, the fat ratio matters more than the cut. Start with 80/20 ground chuck, season it well, handle it gently, and cook it hot for the best results.
More Recipes For Burger Night
Once you choose the best meat for burgers, use it to make Juicy Grilled Hamburgers or Easy Stovetop Burger Patties. Then build them with soft Burger Buns, Burger Sauce, and your favorite Burger Toppings. For a complete meal, pair them with one of these Burger Side Dishes.
